1. |
Slice sausage into 1/2 inch slices. |
2. |
Chop peppers, onion, garlic, and celery. |
3. |
Combine flour and oil in large saucepan until smooth over medium high heat for 3 minutes. Reduce heat to medium and stir for 6-8 minutes or until roux is a dark reddish brown. |
4. |
Add vegetables. Cook for 8-10 minutes or until tender. Add cajun seasoning. |
5. |
Pour chicken broth and bring to a boil. Stir for 1 minute. Reduce heat to low. |
6. |
Add sausage, salt, and pepper. Cover and simmer for 15 minutes. |
7. |
Remove cover and bring to a boil. Add shrimp and cook for 3 minutes or until it turns pink. |
8. |
Ladle gumbo into bowls over rice. |